Tuscan Tomato and Bread Soup


This classic Tuscan soup is both filling and comforting - not to mention delicious! It's perfect for the whole family and also a great way to use up that old loaf of bread.

Tomato and Bread Soup


1 kg of ripe tomatoes - blanched and diced
3 golden shallots - sliced
3 cloves of garlic - sliced
10 basil leaves
2 handfuls of breadcrumbs (from a loaf of stale bread)
1 orange for zest
Grated Parmesan
Extra Virgin Olive Oil
Salt and pepper.
1 cup of chicken stock


  1. Preheat oven to 190C.
  2. Blanch tomatoes by simply dropping in boiling water wait till skin blisters (1-2 mins) then chill in cold water - skins should then be easy to remove.
  3. In a pan that is suitable for the oven fry shallot and garlic in a little Extra Virgin Olive Oil, salt and pepper.
  4. When caramelized add tomatoes and roast in oven for 30 - 45 mins or until tomatoes have collapsed.
  5. Add stock and breadcrumbs, return pan to stove top and simmer until soup thickens. If it becomes too thick add a little water to loosen.
  6. Season to taste.
  7. In serving bowl add 1 swipe of orange zest over fine grater (microplane is best)
  8. Add Extra Virgin Olive Oil and lots of Parmesan

    Recipe thanks to Alex Kearns,Executive Chef, Glebe Point Diner


    Ingredients for Tuscan Tomato and Bread Soup

    Tomato Gourmet Each

    $0.79 ea

    Tomato Roma Each

    $1.03 ea

    Eschalots Each